Verjuice, commonly known as “green juice,” was prepared in ancient Persia by extracting unripe grapes. This sour juice has been used since the Middle Ages and is commonly seen in European cuisine.
This versatile ingredient adds a delicate acidity without the harshness of vinegar or lemon, making it perfect for deglazing pans, creating light salad dressings, or enhancing sauces and marinades. Its subtle tang beautifully balances flavours in all your dishes. Ideal for chefs and home cooks alike.
Feeling inspired to give it a try?
Please see our recipe for vinaigrette dressing:
Ingredients:
- 1/2 cup Verjus
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 garlic clove
- Salt and pepper
- Crush the garlic.
- Combine the Verjus with the mustard and garlic.
- Add the olive oil while stirring.
- Season to taste
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